Foods, Uncategorized

HWA-SPAGHETTI SQUASH HASHBROWNS

SPAGHETTI SQUASH HASHBROWNS

 

This unique spin on hash browns gives you a fun way to enjoy a childhood favorite while still allowing your liver and body to heal. You can serve these hash browns on their own or top with chopped tomato or a fresh tomato salsa.

The star ingredient of this recipe is the spaghetti squash, which is a variety of winter squash. Loaded with nutrients that our livers can easily store, winter squash of all varieties are a fantastic food to include regularly. They are high in carotenoids that protect liver.

Ingredients:
1/2 large spaghetti squash (yields about 2 cups cooked)
1 teaspoon dried herbs, such as rosemary or thyme
Handful of chopped green onions or parsley, for garnish

Directions:
Preheat oven to 400°F/200°C.

Scoop the seeds out of the spaghetti squash. Place it cut side down on a baking sheet lined with parchment paper and pierce the squash a few times with a fork.

Roast it in the oven for 30 to 40 minutes, until soft. Cool the squash completely.

Once the squash is cooled, use a fork to scoop strands of “spaghetti” out of the squash and place them in a bowl. Add the herbs. Mix until combined.

Form the mixture into patties, and then place the patties between pieces of kitchen towel and squeeze out the moisture.

Place a ceramic nonstick pan over medium-high heat and add the hash browns. Cook until browned, about 5 to 6 minutes on each side. Serve immediately with chopped green onions or parsley.

Makes 1 to 2 servings.

 

We are in this Together!

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates

EHS Telehealth

 

 

REVIEWED BY DR PATRICIA CARROTHERS

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Foods, Health and Disease, Uncategorized

HWA- FOODS TO AVOID FOR HEALING CHRONIC ILLNESS

images (10)FOODS TO AVOID FOR HEALING CHRONIC ILLNESS

 

“If you’re concerned about your health—if you have any sensitivities or conditions, if you’ve struggled with illness, or if you’re just concerned about prevention—then it’s critical to avoid as many triggers and instigators as possible, and this includes certain foods and ingredients. Your body needs every possible level of support so it can heal and then maintain optimal health.

By now, we’ve all heard of preservatives and artificial flavors—we know to avoid those, for very good reason. There are other problematic ingredients, though, which you should know to avoid. These ingredients can feed existing viral, bacterial, and fungal conditions, which can lead to inflammation—and can also wreak havoc with your digestive system, weaken and confuse your immune system, strain your glands and organs, hinder cells anywhere in your body, disrupt or destroy your brain’s neurons and neurotransmitters, make you anxious and/or depressed, set you up for strokes or heart attacks, and more. Health professionals are unlikely to warn you about most of these foods and additives, because it’s not common knowledge that they can substantially worsen already-existing illnesses, nor that they can trigger new health conditions. You deserve to have full knowledge of what you consume, and what effects it all has on your body.

Corn

Corn used to be one of the fundamental sources of nourishment on earth. Unfortunately, the technology of genetically modified organisms (GMO) has destroyed it as a viable food. Corn products and byproducts create substantial inflammation. It’s a food that can feed viruses, bacteria, mold, and fungus. Even if you see corn advertised as being non-GMO, the chances are high that it can still trigger any kind of health condition—and that it may still be GMO.

Try to avoid all corn and all products that have corn as an ingredient. These include foods such as corn chips, taco shells, popcorn, corn cereal, and anything that clearly incorporates corn syrup or corn oil. They also include less obvious products, such as soda, gum, high-fructose corn syrup (HFCS), toothpaste, gluten-free foods that use corn in place of wheat, and herbal tinctures that employ alcohol as a preservative. (It’s most likely corn grain alcohol. Buy the alcohol free versions of tinctures instead.) Try to read ingredient labels carefully and do the best you can. Staying away from corn products and byproducts can be a lot of work. For a treat in the summertime, it’s okay to enjoy a fresh, organic corn on the cob. For the sake of your health, it’s worth the effort of cutting out corn the rest of the time.

Soy

Soy has suffered a similar GMO fate as corn. Soy used to be a healthy food. However, you can now assume that any soy product you encounter could have some GMO contamination or contain added MSG. Be cautious when eating soybeans, edamame, miso, soymilk, soy nuts, soy sauce, textured vegetable protein (TVP), soy protein powder, artificial meat products made from soy, and much more. Try to stay away from soy the best you can. If you really enjoy soy and feel deprived without it, stick to the safest options: plain, organic tofu or tempeh, or the highest-quality nama shoyu.

Canola Oil

Canola oil is mostly GMO at this point in time. And regardless, canola oil creates a great deal of inflammation. It’s especially damaging to your digestive system, potentially scarring the linings of both your small and large intestines, and is a major cause of irritable bowel syndrome. Canola oil can feed viruses, bacteria, fungus, and mold. Beyond that, canola oil has an effect similar to battery acid on the inside of your arteries, creating significant vascular damage.

Canola oil is used in many restaurants and in thousands of products, often as a low-cost alternative to olive oil. Even reputable health food chains and restaurants use canola oil to keep prices down, sometimes advertising canola as a health food. Unfortunately, if canola oil is even a tiny part of an otherwise perfectly healthy dish of organic and all-natural ingredients, you should probably avoid that dish because of how destructive canola oil is. If you’re dealing with a mystery illness or a health condition, try to avoid canola oil at all costs.

Processed Beet Sugar

So far, GMO beets are mostly reserved for making processed beet sugar. You should therefore avoid products that contain processed beet sugar, which feeds cancers, viruses, and bacteria. This is different from grating fresh, organic beets over your salad, or juicing fresh beets. If you stick to organic, most whole beets that you buy in the produce section at your local natural market or at the farmers’ market are safe to consume.

Eggs

Humans have eaten eggs for thousands of years. They were once an amazing survival food for us to eat in areas of the planet where there were no other food options at certain times of year. That changed with the turn of the 20th century, though—when the autoimmune, viral, bacterial, and cancer epidemics began.

The average person eats over 350 eggs a year. That includes whole eggs and also all the foods with hidden egg ingredients. If you’re struggling with any illness, such as Lyme disease, lupus, chronic fatigue syndrome, migraines, or fibromyalgia, avoiding eggs can give your body the support it needs to get better. The biggest issue with eggs is that they’re a prime food for cancer and other cysts, fibroids, tumors, and nodules. Women with polycystic ovary syndrome (PCOS), breast cancer, or other cysts and tumors should avoid eggs altogether. Also, if you’re trying to prevent cancer, fight an existing cancer, or avoid a cancer relapse, steer clear.

Removing eggs from your diet completely will give you a powerful fighting chance to reverse disease and heal. Eggs also cause inflammation and allergies; feed viruses, bacteria, yeast, mold, Candida and other fungus; and trigger edema in the lymphatic system. People who are diagnosed with Candida or mycotoxins are often told that eggs are a good, safe protein that will starve the Candida and mycotoxins. Nothing could be further from the truth. I know how popular eggs are. There’s a growing trend that promotes them as a major health food. Plus they’re delicious and fun to eat. If eggs were good for us in the current day and age, though, I’d be promoting them as such.

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Dairy

Milk, cheese, butter, cream, yogurt, and other such products contain a substantial amount of fat, which is a strain for your digestive system—and especially your liver—to process. Dairy contains lactose, and the combination of fat and sugar has negative effects on health, especially if you’re diabetic. Further, dairy fat in your bloodstream helps to breed viruses and bacteria. Dairy is also mucus producing, and a major cause of inflammation and allergies. Those are the issues that have always held true for dairy, even when it’s organic and free-range. And now, conventional, mainstream practice has made a problematic food into a toxic one by creating farm industry pressure to give hormones, antibiotics, GMO corn and soy, and gluten to cows, goats, and sheep. If you want a smooth healing process, it’s best not to eat dairy at all.

Pork

Avoid all forms of pork, including ham, bacon, processed pork products, lard, and so on. It’s difficult to heal any chronic illness while consuming any kind of pig product, due to these foods’ high fat content.

Farmed Fish

Farmed fish are often raised in small, enclosed spaces. This breeds algae, parasites, and other diseases—so the breeders often give the fish antibiotics and treat the water with toxic chemicals. This makes consuming farmed fish risky. The safest fish you can eat are wild ones, such as salmon, halibut, and haddock. No matter what type you select, beware of mercury— especially with larger fish such as swordfish and tuna.

Gluten

Gluten is a protein found in many grains. The forms of gluten to which people are especially sensitive are in wheat, barley, rye, and spelt (a type of wheat). (When it comes to oats, be aware that growing and processing sometimes cross-contaminates them with grains that contain gluten. Oats can be a very good food for people who are less sensitive, though. Look for those that are labeled gluten-free.) Grains that contain gluten also contain multiple allergens and proteins that can trigger any condition. They create disruption and inflammation, especially in your intestinal tract and bowels. They also confuse your immune system—which is your primary defense against disease— and often trigger celiac disease, Crohn’s, and colitis. Eating these grains makes it very difficult for your body to heal. If you’d like to recover from your illness as quickly as possible, minimize grains of any kind.

MSG

Monosodium glutamate (MSG) is a food additive that’s used in tens of thousands of products and restaurant dishes. MSG is a salt that occurs naturally in glutamic acid (a non-essential amino acid). But there’s nothing natural about the extreme damage it can do to you. MSG typically builds up in your brain, going deep into your brain tissue. It can then cause inflammation and swelling, kill thousands of your brain cells, disrupt electrical impulses, weaken neurotransmitters, burn out neurons, make you feel confused and anxious, and even lead to micro-strokes. It also weakens and injures your central nervous system. MSG is especially harmful if you have an illness that involves your brain or central nervous system. However, there are no circumstances under which it’s good for you. As a result, this is an additive you should always avoid. Because MSG is included in countless products, it’s essential to read food labels carefully. It’s also important to know what to look for. MSG is often “hidden” on labels because of its deservedly bad reputation. The following terms usually mean that MSG is an ingredient: glutamate, hydrolyzed, autolyzed, protease, carrageenan, maltodextrin, sodium caseinate, balsamic vinegar, barley malt, malt extract, yeast extract, brewer’s yeast, corn starch, wheat starch, modified food starch, gelatin, textured protein, whey protein, soy protein, soy sauce, broth, bouillon, stock, and seasoning.

Natural Flavors

Any ingredient with a name like natural flavoring is hidden MSG. Natural cherry flavor, natural orange flavor, natural lemon flavor, natural fruit flavor…they’re not just fruit extracts, and they’re not your friends. The same goes for smoke flavor, turkey flavor, beef flavor, natural peppermint flavor, natural maple flavor, natural chocolate flavor, Medical natural vanilla flavor, and all their “natural” and “flavor”-ful cousins. (Although pure vanilla extract is safe to use.) Each type of natural flavor potentially contains multiple biohazards and chemical compounds. Natural flavoring has slipped under the radar and been allowed into thousands of health food store products that are advertised as good, safe, and healthy for you and your children. Moms, take heed. Natural flavors are one of the newest and stealthiest now-you-see-it-now-you-don’t tricks for hiding MSG. Take care reading labels so you and your family can avoid this hidden ingredient.

Artificial Flavors

Artificial flavors can represent any of thousands of chemicals that were birthed in a lab. Don’t take risks by consuming them. As much as possible, the best you can, stay away from chemical additives.

Artificial Sweeteners

Most artificial sweeteners act as neurotoxins because they contain aspartame. This can disrupt your neurons and your central nervous system. Long-term, artificial sweeteners can cause neurological breakdowns and strokes in your brain. If you crave sweets, eat as much fruit as you like. Fruit fights disease and has powerful healing properties.

Citric Acid

Compared to the other additives in this chapter, citric acid isn’t so bad. That said, it’s very irritating to the linings of the stomach and the intestinal tract, so it can create a lot of inflammation and discomfort if you’re sensitive to it. Citric acid (the additive) is not the same thing as naturally occurring acid in citrus. Try not to confuse the two. Citrus itself is a healing food. The isolated ingredient citric acid, however, is often corn derived. Especially if you’re experiencing any kind of stomach pain, keep an eye out for citric acid on ingredient labels and consider skipping foods that include it.”

 

We are in this Together!

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates

EHS Telehealth

 

 

REVIEWED BY DR PATRICIA CARROTHERS

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WordPress:  https://healthandwellnessassociates.co/

 

 

 

Foods, Health and Disease, Uncategorized

HWA – REMEDY FOR HIGH CHOLESTEROL

images (10)REMEDY FOR HIGH CHOLESTEROL

 

High Cholesterol

“Anything to do with cholesterol has everything to do with the liver. Any kind of cholesterol problem developing is a sign of an early liver condition developing. The liver produces, controls, organizes, and stores cholesterol. So when the liver gets sluggish, stagnant, and toxic over the years—which will go undetected at the doctor’s office— and its functions start to break down, cholesterol readings can start to change. This may happen long before tests show elevated liver enzymes, so no one will realize this has anything to do with the liver.

Have you ever wondered how someone who eats the poorest diet can get back perfectly fine cholesterol readings? That’s a person whose liver is not maxed out yet. Then you could have someone with a seemingly healthy diet who’s diagnosed with a cholesterol condition because readings are heading in a direction the physician doesn’t like. That’s a person whose liver is starting to flag from being overloaded for too long. Everyone’s liver has a different state of being. Some are filled with pathogens such as the Epstein-Barr virus and strep. Some are filled with both pathogens and toxins such as toxic heavy metals, pesticides, herbicides, fungicides, pharmaceuticals, plastics, and other petroleum products. When the liver’s storage is at capacity, that’s when its ability to process, convert, create, store, and develop cholesterol starts to diminish.

Far more powerful than any statin can ever be, celery juice goes to the root cause of cholesterol conditions: it heads to the liver. There, it helps flush, clean, and purify poisons, toxins, and pathogens. It restores and revives damaged liver lobules while its sodium cluster salts reduce viral and bacterial loads. These cluster salts also revitalize the liver’s multiple functions related to cholesterol and improve the strength of the bile that the liver produces—and stronger bile helps break down fats.”

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How To Make Celery Juice

 

Plain, fresh celery juice is one of the most powerful healing juices available to us. This clean, green drink is the very best way to start your day. Make this juice a part of your daily routine, and soon you won’t want to go a day without it!

Ingredients:
1 bunch of celery

Directions:
Rinse the celery and run it through a juicer. Drink immediately for best results.

Alternatively, you can chop the celery and blend it in a high-speed blender until smooth. Don’t add water or ice for the greatest healing benefits, use only celery. Strain the blended celery well through a fine mesh strainer, cheesecloth or nut milk bag and drink immediately.

CELERY JUICE TIPS

If you want to heal and improve your health quickly and efficiently, follow this routine:

* Every morning, drink 16 ounces or more of celery juice on an empty stomach. Make sure it’s fresh, plain celery juice with no other ingredients. Celery juice is a medicinal, not a caloric drink, so you’ll still need breakfast afterward to power you through the morning. Simply wait at least 15 to 30 minutes after drinking your celery juice before consuming anything else.

* If you’re sensitive and 16 ounces is too much, start with a smaller amount and work your way up. You can also drink more than 16 ounces. Many people love to drink 32 ounces daily.

* Use organic celery whenever possible. If you’re using conventional celery, be sure to wash it especially well before juicing.

* If you find the taste of straight celery juice too strong, you can juice one cucumber and/or one apple with the celery. This is a great option as you get adjusted to the flavor. As you get used to it, keep increasing the ratio of celery until your juice is only celery; the greatest benefits come when celery juice is consumed on its own.

I hope you will bring celery juice into your life soon—doing so will deeply support you in healing.

 

We are in this Together!

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates

EHS Telehealth

 

 

REVIEWED BY DR PATRICIA CARROTHERS

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WordPress:  https://healthandwellnessassociates.co/

 

 

 

Foods, Uncategorized

Apple Cardamom Bread Pudding

Apple Cardamom Bread Pudding

 

Every time I make bread pudding, I chastise myself for not making it more often! Maybe it’s because I don’t always have extra bread around, or perhaps it’s because I’m never quite sure if bread pudding is supposed to be for breakfast or dessert. The last time I made this fall-flavored Apple Cardamom Bread Pudding, I realized something: I don’t have to have a plan for it! It’s delicious hot out of the oven for breakfast, and the leftovers can be served for dessert later in the day.

This hearty dish is perfect for cold fall and winter days. When the days start to get shorter and the air crisps up a bit, I find myself craving sweet, rich food. That doesn’t always work out too well for my waistline, though. Luckily, with recipes like this Apple Cardamom Bread Pudding, I can have my cake and eat it, too! You see, most bread pudding recipes are loaded up with excess sugars. It takes a lot of sugar to sweeten something as savory as whole-wheat bread. But, we found a brilliant workaround. Want to know how we did it?

You might be surprised to learn that cinnamon and cardamom aren’t exactly sweet on their own. They sort-of trick our taste buds into thinking they’re a sweet spice. That’s because baking recipes almost always pair them with sugar. If you were to taste a pinch of them on their own, you’d find that they’re super pungent, slightly spicy, and a touch earthy.

But, when you combine them with something sweet, these spices really bloom. They actually help fill out our palates, allowing us to really taste any sweetness in the dish. Using these spices is part-one of our super-secret hack to make this Apple Cardamom Bread Pudding recipe more healthy. Part two: applesauce!

Instead of using a ton of processed sugar, we swapped in applesauce instead. It gives the bread pudding extra body while allowing the naturally sweet apples to shine.

Apple Cardamom Bread Pudding

Ingredients

  • 6 slices whole-wheat bread , using gluten free works too
  • 1 1/2 cups reduced-fat coconut milk (or, milk of your choice)
  • 3 large eggs, lightly beaten
  • 1 cup unsweetened applesauce
  • 3/4 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup peeled, cored, and chopped apples

options:  raisins, cranberries, nuts all work well

Instructions

  1. Preheat the oven to 325° F. Grease an 8×8 baking dish with nonstick spray and set aside.
  2. Cut your bread into 1-inch cubes and place them in the prepared baking dish.
  3. Meanwhile, in a large bowl, combine the coconut milk, eggs, applesauce, cardamom, cinnamon, and nutmeg. Beat the mixture with a whisk until everything is well combined.
  4. Fold the apples into the mixture before pouring the contents over the bread cubes. Press the cubes down into the mixture to make sure each one soaks up the liquid.
  5. Bake for 45 minutes, until the pudding is set and no longer jiggles when you shake the pan. You can also insert a knife into the middle of the pudding to make sure it comes out clean.
  6. Allow the pan to cool on a baking rack for at least 15 minutes before slicing.
  7. This pudding can be served hot or cold. Store it in the refrigerator (covered) for up to two days.

 

We are in This Together

-People Start to Heal The Moment They Are Heard-
Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

 

Foods, Uncategorized

Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken

 

At a party over the holidays, someone informed me that spinach and artichoke dip is no longer “in.”

I had no idea that food, especially near-universally crowd-pleasing food, could fall so easily out of vogue.

Then again, this came from my sister, the same one who has insisted for years that no one gets acrylic nails anymore. All I can say is last time I went in for a full set, I was in line behind plenty of other ladies waiting to get plastic glued to their fingertips.

Likewise, my sister imparted this sage wisdom over none other than a spinach and artichoke dip that she herself had made. So whether or not it’s still “in,” we all still love it.

 

Ingredients

  • 6 ounce fat-free cream cheese
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 1 cup baby spinach, cooked and liquid squeezed out
  • 3 cloves garlic, minced
  • 1/2 cup fat-free shredded parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 (6 ounce) boneless and skinless chicken breast
  • 1 tablespoon olive oil

Instructions

  1. Pre-heat oven to 400 degrees.
  2. In a mixing bowl, whip the cream cheese on high until fluffy. Add the artichokes, spinach, garlic, cheese, half the salt, and half the pepper. Mix on low speed just until combined.
  3. Carefully cut open the side of the chicken breast to create a pocket. Stuff each with the cream cheese mixture. About 3 to 4 tablespoons per chicken breast.
  4. In a large oven safe skillet, heat the olive oil. Once the oil is very hot, add the chicken carefully so the filling does not fall out. Cook each side about 1 to 2 minutes or until each side golden brown. Transfer the pan to the oven and cook for about 10 more minutes or until the chicken is cooked though.
  5. Remove from the oven and let sit for about 5 minutes before serving. Enjoy!

 

Yields: 4 servings | Calories: 389 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 139mg | Sodium: 806mg | Carbohydrates: 16g | Fiber: 6g | Sugar: 4g | Protein: 54g | SmartPoints (Freestyle): 4

 

We are in This Together

-People Start to Heal The Moment They Are Heard-
Health and Wellness Associates
EHS Telehealth

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Foods, Uncategorized

Pasta e Fagioli

Pasta e Fagioli

This under 30-minute Olive Garden Copy Cat Pasta Fagioli Recipe is amazing. A delicious and hearty soup recipe made with meat, pasta, and vegetables! #valentinascorner #soup #pastafagioli #fagioli #recipe #copycat

This traditional pasta and white bean soup is an Italian classic that makes a wonderful supper!

Be sure to cook the pasta until just al dente, keeping it a bit chewy or “toothsome.” It makes a wonderful supper when served with a large tossed salad of romaine lettuce with red peppers, olives and sliced cucumbers and a dessert of plump dried fruit and roasted almonds.

Food as Medicine

Like all legumes, white beans are high in dietary fiber, with almost 50 percent of the Daily Value in just one cup. Soluble fiber binds with cholesterol-containing bile and escorts it out of the body. A global study of 16,000 middle-aged men found those who consumed the most legumes reduced their risk of heart disease by 82 percent. This recipe is also beneficial for blood sugar control: a substance in onions known as allyl propyl disulfide has been shown to lower blood glucose levels.

Ingredients

1 cup dried or canned small white or red  beans

1 pound of hamburger, optional
1 tablespoon extra-virgin olive oil
1 large onion, chopped
6 cloves garlic, minced
10 cups water or vegetable stock
1/2 teaspoon dried rosemary, crushed
1 cup small pasta, such as orzo or small shells
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
1 cup freshly grated Parmesan cheese
Additional extra-virgin olive oil (optional)

I add a large can of crushed tomatoes, and oregano

Instructions

  1. Wash the beans. In a large pot, cover them with cold water. Soak for 8 hours. Drain into a colander.
  2. In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and sauté until soft.
  3. Add the beans and water or stock. Cover and bring to a boil over high heat.
  4. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
  5. Raise heat to high, add the pasta, and cook until al dente.
  6. Season the soup to taste with salt and pepper, garnish with the chopped parsley.
  7. Serve accompanied by grated Parmesan cheese and the optional drizzle of extra-virgin olive oil.

We are in This Together

-People Start to Heal The Moment They Are Heard-
Health and Wellness Associates
EHS Telehealth

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Foods, Uncategorized

LOW-CARB TACO SOUP

LOW-CARB TACO SOUP

 

Low-Carb Taco Soup – SO good! I wanted to lick the bowl!! If you aren’t doing low-carb, feel free to add corn and black beans. Ground beef, taco seasoning, Ranch dressing mix, diced tomatoes and green chilies, cream cheese, Velveeta, beef broth. Just dump every in the crock pot and dinner is done. Can freeze leftovers for a quick meal later. This soup is seriously delicious!!

Low-Carb Taco Soup - SO good! I wanted to lick the bowl!! If you aren't doing low-carb, feel free to add corn and black beans. Ground beef, taco seasoning, Ranch dressing mix, diced tomatoes and green chilies, cream cheese, Velveeta, beef broth. Just dump every in the crock pot and dinner is done. Can freeze leftovers for a quick meal later. This soup is seriously delicious!! #crockpot #slowcooker #soup #taco #lowcarb

INGREDIENTS:

  • 2 lb ground beef, cooked
  • 1 (8-oz) package cream cheese
  • 1 (8-oz) package Velveeta cheese, cubes
  • 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
  • 3 Tbsp taco or  southwestern seasoning  (Mrs. Dash Southwest Chipotle)
  • 2 (10-oz) cans Ro*tel diced tomatoes and green chiles
  • 4 cups beef broth

INSTRUCTIONS:

    1. Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
  1. Serve with cheese, cilantro and sour cream, if desired.

Low-Carb Taco Soup - SO good! I wanted to lick the bowl!! If you aren't doing low-carb, feel free to add corn and black beans. Ground beef, taco seasoning, Ranch dressing mix, diced tomatoes and green chilies, cream cheese, Velveeta, beef broth. Just dump every in the crock pot and dinner is done. Can freeze leftovers for a quick meal later. This soup is seriously delicious!! #crockpot #slowcooker #soup #taco #lowcarb

 

Remember, We are in This Together!

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

Foods, Lifestyle, Uncategorized

High Arsenic Levels in Two Brands of Bottled Water

High Arsenic Levels in Two Brands of Bottled Water

 

Arsenic in some bottled water. Plus, we identify the brands you may want to avoid—and those you can safely drink.

 

High levels of arsenic were found in two brands of bottled water sold at Whole Foods, Target and Walmart, the Center for Environmental Health in California says.

The nonprofit group found that the brands Penafiel, owned by Keurig Dr. Pepper, and Starkey, owned by Whole Foods, contain levels of arsenic that are higher than tap water and violate California guidelines, USA Today reported.

High levels of arsenic can cause reproductive damage and cancer, and products that violate recommended state levels of arsenic must carry a warning, according to California law.

Research also shows that arsenic can cause hormone disruption and organ damage, especially in children.

Earlier this year, Consumer Reports released findings that the same brands of bottle water contained nearly double the federal limit of arsenic in water, USA Today reported.

The U.S. Food and Drug Administration has not recalled either brand of bottled water.

Whole Foods and Keurig Dr. Pepper did not respond to requests for comment from USA Today.

“Customers typically purchase bottled water at exorbitantly high costs with the assumption that it is safer and healthier to drink than tap water, unaware that they are ingesting an extremely toxic metal linked to birth defects and cancer,” Michael Green, CEO of the Center for Environmental Health, said in a statement.

 

Remember we are in this together!

Reviewed by P Carrothers

-People Start to Heal The Moment They Are Heard-
Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

Foods, Health and Disease, Uncategorized

What Are the Most Dangerous Food Groups?

What Are the Most Dangerous Food Groups?

News Picture: What Are the Most Dangerous Food Groups?

Fruits, vegetables, whole grains, nuts and seeds — we hear a lot about the “best” food groups for health. But what about the worst ones? What foods should you be eliminating or at least cutting back on?

Research published recently in the Journal of the American Medical Association looked at dietary intake and 318,000 deaths from diabetes, stroke and heart disease. In addition to not eating enough omega-3 rich seafood, nuts and seeds, two problematic factors stood out.

These deaths were associated with eating too much salt and too many processed meats. The two go hand-in-hand in sausages, hot dogs, corned beef, beef jerky, canned meat, meat sauces, lunch meats and bacon. Eating too much salty food was associated with nearly 10% of those deaths. Processed meats are a key source of salt, but so are snacks, prepared foods and even packaged vegetables, especially those canned in salt.

A separate study of 400,000 deaths related to heart and blood vessel diseases presented at an American Heart Association scientific meeting came to similar conclusions — finding 9% of these deaths were due to too much salt. The very unhealthy trans fats were also on the dangerous foods list.

Fortunately, these are being phased out of packaged foods.

But again, what you’re not eating makes a difference, too. These researchers also found that not getting enough whole grains, vegetables, and nuts and seeds was detrimental, with each missing food group being linked to between 10% and 11% of the deaths.

When planning your best diet, remember that eating healthy is a balancing act — you want to increase good foods and cut back on the bad ones to make sure that the scales tip in your favor.

 

Remember, we are in this together!

-People Start to Heal The Moment They Are Heard-
Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

Foods, Uncategorized

Shrimp Stuffing From the Bayou

Shrimp Stuffing From the Bayou

We're showing you how to make restaurant-quality Baked Stuffed Shrimp at home!
Ingredients
• 1 cup of coarsely crushed unsalted saltine
crackers (about 23 crackers)
• 1 tsp of cayenne pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 2 cups of cubed Italian bread
• 2 tbsp of chopped fresh thyme (or 1 tbsp dried)
• 2 tbsp of chopped parsley
• Half a tsp of black pepper
• Half a tsp of dried oregano
• Half a tsp of dried sage
• One-quarter of a cup of diced bell pepper
• One-quarter of a cup of diced celery
• One-quarter of a cup of diced onion
• One-quarter of a cup of unsalted butter
• Three-quarters of a cup of low-sodium chicken
stock
• Three-quarters of a lb of small raw shrimp (25
to 30), peeled and deveined

Directions
1. Preheat oven to 375˚F.
2. In large sauté pan, melt butter on mediumhigh heat. Add shrimp and cook for three to
five minutes or until slightly pink and slightly
raw in the middle. Remove shrimp from pan
and place on a plate to cool, then chop into
medium-sized pieces.
3. Put pan back on heat and add onion, celery,
and bell pepper, and cook while stirring until
soft—about three to five minutes.
4. In a small bowl, mix all dry spices, add to pan
and stir. Add chicken stock, cubed bread,
and crushed crackers, and stir until well
incorporated and bread is moistened. Turn heat

to low and add shrimp back to pan and stir for
an additional two to four minutes.
5. Turn off heat and serve. For a crispy top, bake
in a 4×7-inch casserole dish at 350˚F for
approximately 15 minutes or until top begins
to brown.
Serves four to six.
Nutrient Analysis Per Serving (3
ounces (oz))
Calories: 126, total fat: 6 g, saturated fat: 3 g, trans
fat: 0 g, cholesterol: 16 mg, total carbohydrates: 16
g, protein: 3 g, potassium: 108 mg, phosphorus: 38
mg, sodium: 155 mg.

 

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